Why should you make these kabocha methi garlic rolls?
Because they are soft, flavorful, wholesome, and unlike any ordinary dinner roll. The creamy kabocha squash gives the bread a naturally rich texture and beautiful golden color while keeping the rolls extra moist and fluffy. Methi adds a delicious earthy flavor that balances the subtle sweetness of the squash, and the garlic brings warmth and depth to every bite.
These rolls are incredibly soft just like the beet and cheese rolls or jalapeno cheddar rolls. The tangzhong provides a softer rolls. So soft and fluffy that you can't stop with one.
They are a great way to use seasonal produce creatively while adding more vegetables and greens into homemade bread.
The combination of flavors makes these rolls feel comforting yet elevated, and the aroma of methi and garlic while baking, it is absolutely irresistible! The spice powders add a lovely hint of curry.
Ingredients
To make these soft and delicious kabocha methi garlic rolls, you will need the following ingredients:
All purpose flour - forms the base of the bread
Kabocha squash - sweet squash, adds a hint f color, sweetness, and flavor to the bread
Methi leaves - adds aroma and slight bitter flavor compensating the mildly sweet kabocha
Garlic - enhances flavor
Butter - adds flavor and softness
Cumin - adds aroma and a touch of earthy flavor
Salt - gives flavor
Sugar - activates the yeast
Yeast - use instant yeast. If using active dry yeast, activate it with sugar and milk and use in the recipe
Spice powder - cumin, coriander, chili, and garam masala add characteristic mild curry flavor to the butter.
Shredded Mozzarella cheese
Heavy cream - optional, however this adds to softer rolls.
Serving Suggestions
These kabocha methi garlic rolls pair wonderfully with soups, curries, stews, and holiday meals, but are also delicious enough to enjoy on their own. For a quick breakfast have this with a cup of chai!
Storage
These rolls are so addictive that they will be gone easily. However, if you have any leftovers, I recommend storing it in the refrigerator for 3-4 days. Warm in the oven or airfryer before serving.
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Ingredients
For the Tangzhong
- 5 tsp All purpose flour
- ⅙ cup Milk
- ⅙ cup Water
For the Dough
- Tangzhong from above
- 8 tbsp kabocha squash steamed and pureed
- ½ cup methi leaves fresh or frozen
- 1½ tsp Salt
- 4 tbsp Butter room temperature
- ½ cup Milk
- 1 tsp Sugar
- 1 tsp Chili flakes
- 2¾ cup All purpose flour
For the garlic butter
- 4 tbsp garlic finely chopped
- ¼ tsp Salt
- 4 tbsp Butter room temperature
- ½ tsp Cumin powder
- ¼ tsp Corainder powder
- ¼ tsp Chili powder
- ½ tsp Garam masala
- 1 cup Shredded mozzarella cheese
Instructions
- Make the tangzhong by mixing the flour, milk, and water listed under"For the Tangzhong" and cook it on a low medium flame until you get a smooth and thick consistency, about 3-4 minutes. Set aside to cool.
- Add all the ingredients listed under "for the dough" into the breadmachibe. Set it on in dough cycle, knead and prove the dough until it is doubled.
- In the meantime, make the garlic butter filling. iz butter, garlic, salt, cumin powder, coriander powder, garam masla, and red chili powder. Mix thouroghly. Set aside.
- Once the dough has proved, punch and knead the dough. Roll it into a 18x12 rectangle. Spread the garlic butter evenly.
- Sprinkle the shredded mozzarella and cut it into strips of one and half inch width. Roll each strip into a coil and place in a prepared baking tray.
- Prove for 45 minutes. In the meantime preheat the oven to 375℉.
- Brush with a little aquafaba or milk. Drizzle heavy cream. Bake for 20-22 minutes. Remove from the oven and cool completely.
- Serve with chai, soup or salad.
hobby baker Kelly says
I love the butternut rolls that I make so these should be wonderful and tangzhong is the best method for soft rolls for sure. I will have to keep my eye out or make a run for some of the greens, I only have a little jar of dried!